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Ingredients :
• 4 Crottins de Chavignol or 4 Petits Berrichons (fresh or 1/2 "secs" dry)
• 8 tomatoes, average size
• Basil leaves
• Salt and pepper
• Olive oil
Comments:
• An easy recipe.
• Caution, allow the tomatoes and the goat’s cheese to be well impregnated with the basil.
• Serve well cooled. A pleasant starter for a summer’s day. The cheese and the tomatoes marry well together.
Tomatoes with Crottin cheese
Cost
Serving
Preparation
Cooking
Drinking
4
10 minutes + 60 minutes for cooling
1 minute
Sancerre rouge 1998
Preparation:
• Drop the tomatoes in boiling water for a few seconds, this will make pealing them easier.
• Once pealed cut the tops off and take out the insides with a spoon.
• Make sure you keep tops, these will be needed later.
• Cut the crottins in two, place them in a bowl and add four spoons of olive oil.
• Salt and pepper.
• Mix to obtain a smooth paste.
• Use this paste to fill the tomatoes.
• Place the basil leaves on top.
• Take the tomatoes tops and put them on the tomatoes.
• Place in a cold place for an hour.
The right place to buy Crottin de Chavignol or Petits Berrichons cheeses:
Serving
Preparation
Cooking
Drinking
